Quinoa Enchilada Casserole
Original recipe: https://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/
INGREDIENTS:
- 1 cup quinoa
- 1 10-ounce can Old El Paso™ mild enchilada sauce
- 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
- ½ cup corn kernels, frozen, canned or roasted
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese, divided
- ¾ cup shredded mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
DIRECTIONS:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
- Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
Nutrition Facts:
Yields 8 servings. Serving Size 1/8
- Carbohydrates – 51g
- Fat –23g
- Protein– 20g
- Fiber – 14g
- Calories – 473
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